Founded by Dee Thaya of ABR restaurant group, Flipside will launch on 28 September at a 30-cover site on Farringdon’s Cowcross Street.
The all-day menu has been designed by Jen Pardoe and Claudia Tarry of plant-based food and beverage development company PB2B.
Breakfast options will include organic chickpea scramble boxes; morning oats; peanut butter toast; and sourdough donuts with feta and honey.
Lunch options will include sandwiches and salads; cheese melts; burritos; and macaroni and cheese with toppings of sticky rashers, baked shiitake mushrooms, chargrilled broccoli, and caramelized onions.
In the evening a list of American-inspired burgers will include the Beyond Burger and a ‘chicken’ burger, alongside side dishes of buffalo wings; chicken salt fries; loaded nachos; and apple slaw.
Daily-changing soups will include New England chowder; butternut squash; and minestrone.
The restaurant will be fully cashless, and USA-esque décor will feature a private telephone box, American slogans, and a soundtrack of American talk and music radio stations.
Flipside will offer both grab’n’go and eat in options, a model which has proven popular for other plant-based restaurants such as By Chloe, Vurger and Temple of Seitan.